This is a very easy recipe for Shortcrust pastry! It can be prepared ahead and stored in the fridge for a later use, if needed.
The pastry will become pretty hard but if you leave it for 15–30 minutes at a room temperature, it will become softer – ready to be rolled out!
No matter what you make with it, it will be a success! Believe me!
There are various recipes for shortcrust pastry on the Internet. Some of them use an egg, some of them don’t, some use food processor to make the pastry, some use hands… I prefer using hands but feel free to use the food processor. However, make sure you only pulse a few times – you are after crumb like texture first, then when adding water and egg yolk pulse again a few times only and finish of with hands. You may also omit the egg yolk if you want to.
Just remember that the most important thing when making shortcrust pastry is making sure you don’t overwork the pastry! Better less kneading than more! You don’t want the butter to melt under your warm hands.
Q: So what is the key to making perfect shortcrust pastry?
A: Cold butter, a little kneading & chilling in the fridge.
If you get these things right, you should get a delicious shortcrust pastry that is sweet enough but no too sweet so if making a savory pie, the sugar amount can be reduced but doesn’t have to be. It depends on a person’s preference. For the ones who are after a very sweet pastry, I suggest adding extra 1-2 tablespoons to the sugar amount stated in the recipe.
Recipes with Shortcrust Pastry:
Want to see how to make Shortcrust Pastry? Watch the video!
How to make Shortcrust Pastry
- In a large bowl sift the flour and add sugar. Mix with your hand. Throw in cold butter (cut into cubes) and using your hand work the butter into the flour mix until you get crumb-like texture.
- Add the egg yolk and a bit of water. Mix. Add the rest of the water in a few stages, using your hands to mix the ingredients around until you form a ball. Don’t overwork the dough.
- Cover the bowl with cling film and place in your fridge for 30 minutes. You can also wrap the pastry in a cling film, if you don’t have enough space in the fridge!
- Half hour later the pastry is ready to be used!